| Type | Per person |
|---|---|
| Energy | 655 kcal |
| Fat | 26 gr |
| of which saturated | 9 gr |
| Carbohydrates | 70 gr |
| of which sugars | 13 gr |
| Fibres | 9 gr |
| Protein | 30 gr |
| Salt | 0.46 gr |
Rucola stew with cherry tomatoes and mozzarella
Main course
2 persons
20 - 30 min
With seasonal products
150gr vegetables p.p.
Ingredients
2 persons
| 125g mozzarella (balls) |
| 2 large sprigs of basil |
| 1 - 1 1/2 dl semi-skimmed milk |
| pepper |
| 2 tablespoons white balsamic vinegar |
| 50g toasted pine nuts |
| 150g arugula |
| 150g cherry tomatoes |
| 600g floury potatoes |
Preparation
1. Heat the oven to 200 degrees.
2. Peel the potatoes and bring them to the boil in water in a large pan. Boil the potatoes for about 20 minutes until tender.
3. Roast the tomatoes in the oven for 15-20 minutes.
4. Wash and coarsely chop the rocket.
5. Dice the mozzarella (or use mozzarella balls) and tear the basil leaves into strips.
6. Heat the milk in a saucepan.
7. Drain the potatoes. Mash or mash them and mix the mash with the warm milk, balsamic vinegar and arugula. Stir and warm through well. Add freshly ground pepper to taste.
8. Carefully spoon in the whole tomatoes and mozzarella (balls).
9. Serve immediately on two plates. Sprinkle with the basil strips and toasted pine nuts. Enjoy!
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